Vegetable stew
ingredients
whole spices
3 potatoes
1 carrot
1 cauliflower
2 medium-sized onions
3 cloves of garlic
1 inch piece of ginger
4 green chilies
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon black pepper powder
1/2 cup coconut milk
1/4 cup cashews (soaked in water)
Curry leaves
Salt to taste
Oil for cooking
Instructions:
Heat oil in a pan. Add cumin seeds and let them splutter. Then add the chopped onions and sauté until they turn golden brown. Add the chopped garlic, ginger, and green chilies to the pan and sauté for a few seconds. Then add the coriander powder, black pepper powder, and turmeric powder and mix well. Add the chopped potatoes, carrots, and cauliflower to the pan and mix well with the spices. Add enough water to cover the vegetables and bring to a boil. Then reduce the heat and simmer until the vegetables are cooked through. Grind the soaked cashews with a little water to make a smooth paste.Add the cashew paste and coconut milk to the pan and mix well. Simmer for a few more minutes until the stew thickens. Add the curry leaves and salt to taste and mix well. Serve hot with rice or roti.
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